Moroccan Spiced Vegetables over CousCous

• 1 teaspoon cinnamon
• 1 1/2 teaspoon cardamon
• 2 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground tumeric
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground paprika

Vegetables used at PP in 2014 accompanied a lentil stew, a lamb stew, cous cous and rice.

• 8 parsnips, peeled and quartered
• 1600 g mixed baby carrots (Dutch carrots), trimmed
• 4 small cauliflower, cut into florets
• 16 garlic cloves
• 8 teaspoons ras el hanout spice blend (as above)
• 8 tablespoons honey
• 1 cup olive oil
• 6 cups (1200g) instant cous cous
• 6 cups (1.5l) vegetable stock, brought to boil
• Thick Greek Style yoghurt and coriander leaves, to serve

Instructions

1. Preheat oven to 220 deg. C. and line a baking tray with baking paper. Add the vegetables and garlic, then sprinkle over ras el hanout. Season, drizzle with honey and oil, then toss to combine. Roast for 45 minutes or until tender and caramelised.
2. Meanwhile, combine couscous and 4 tablespoons oil in a heatproof bowl, then pour over the hot stock. Cover and set aside for 5 minutes or until the liquid is absorbed.
3. Fluff the couscous with a fork, then divide among plates.
4. Top with the roasted vegetables, garlic and a dollop of yoghurt. Garnish with the coriander leaves, then serve.